-
1
Preheat oven at 400 and grease muffin tin.
-
2
Peel and core pears; shred them in a large bowl, using the large holes of a box grater.
-
3
Stir in brown sugar; toss well; set aside for 30 minutes.
-
4
In a mixing bowl, whisk the flour, baking powder, baking soda, salt, and ground ginger toghether until uniform; set aside.
-
5
With a wooden spoon, stir the egg into the shredded pears; then stir in the yogurt, oil, pear nectar, and lemon zest until smooth.
-
6
Stir in flour mixture just until incorporated.
-
7
Fill muffin tins 3/4 full; bake for 23 minutes or until muffins are light brown with rounded tops; a pick should come out with a crumb or two attached.
-
8
Place pan on a wire rack; cool for 10 minutes.
-
9
Gently rock each muffin back and forth to release and remove from tin.
-
10
Cool muffins on wire rack for 5 minutes.
-
11
**Pear Cranberry Muffins--use only two pears; add one cup chopped fresh cranberries with the egg.
-
12
**Pear Raisin Muffins--add 3/4 cup golden raisins with the yogurt.
-
13
**Pear Walnut Muffins--substitute walnut oil for the canola oil; add 3/4 cup chopped toasted walnuts with the yogurt.
-
14
**Pear Parmesan Muffins--add 1/2 cup grated Parmigiano-Reggiano with the egg.
